“This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, and you can make gravy out of the juice that forms in the bottom of the bag. Plus, cleanup is a snap! The cooking time will vary for different sized turkeys.”

My first 13 pound turkey turned out great with this recipe. I need use a dry rub on the turkey instead of the salt and pepper. I stuffed the turkey too. It was a great starting point for me since it was the first turkey I have cooked. Turkey was moist with great flavor.

Reviewer:

OMG!!! This was the best tasting and juiciest turkey I have ever made!!! I mixed about 2 tablespoons of butter with a little olive oil and added fresh chopped sage, rosemary, smoked sea salt and pepper and rubbed the entire turkey with it. I also rubbed this mixture up under the skin of the breasts. I then cored and quartered an apple and quartered an onion and put them inside the bird. I put the turkey in the bag, laying breast side DOWN, on top of the stalks of celery and onions in the bag, poured a bottle of hard apple cider over and in the bird, put it all in the roasting pan and cooked my 12 pound bird for only about 2 hours in a 350 degree oven!! After it had cooked for about an hour, and was lightly browned on the bottom, I then turned it all over, breast side up so the breasts would brown. WOW!!!! So juicy and tender. The meat just wanted to fall off the bones.
I will never cook my Thanksgiving bird any other way.

Reviewer:

I love cooking in those bags but this was the first for a Turkey. I rubbed the inside and outer skin with poultry seasoning. cooked for 3 hrs (Almost 16 lbs,and stuffed) it came out juicy, so delicious! definitely cooking my Turkey this way if i'm doing in the oven.

Reviewer:

I noticed that that the video included adding Granny Smith apple chunks to the center of the turkey, along with the quartered onions. It also mentioned turning the bag upside down for juicier breast meat. I did these things and it was the best turkey we have ever eaten, hands down! Because it was upside down, the turkey wasn't beautiful for carving, but we didn't care!

Reviewer:

Perfection! I used a pop up timer turkey and the thermometer verified the cooking temp. The turkey doesn't have a wonderful presentation but if you carve or cut the turkey and place it on a dish; presentation doesn't matter. The turkey is delicious and moist.

Reviewer:

I have been using oven bags for a long time. The first time was a pot roast that a neighbor brought over for us to just pop into the oven. We didn't know to poke holes in the bag. It swelled up to fill the whole oven but didn't burst. The food was great. So when I started using them for turkeys, I only poked one little hole in the bag instead of the recommended 5 or 6. The bag swells up a bit, causing a little pressure inside. The bird cooks even faster and is more juicy. Bags are much more forgiving than other techniques. Better for inexperienced cooks. Two things to be careful of: 1. try to keep the bag off the bird. The skin tends to stick if it does. 2. Make sure that you use the lowest rack on the oven so there is plenty of room on top so the bag doesn't come in contact with the roof of the oven. Especially if you use the one small hole technique.The hole could plug up if it hits the top of the oven.